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Mango Sorbet

Mango Sorbet

Preparation : 15 min Resting : 2 hr
Cooking : - Equipment :
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Serves 10-15 scoops :
300 ml water
100 g caster sugar
500 g mangoes
juice of ½ lemon
1Pour the sugar and water into a saucepan and boil for 2 minutes to make a syrup. Allow to cool completely. If you are in a hurry, you can use 200ml cane syrup.
2Thoroughly blend the mango flesh with the lemon juice.
3Whisk this mango purée into the syrup.
4Chill for 2‑3 hours in the fridge.
5Once the mixture is thoroughly chilled, switch your ice cream maker on. Pour the mixture in through the opening. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
6Serve your sorbet straightaway, or store in your freezer in a suitable container.

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